Ginger milk curd

Ginger milk curd

Origin
Alternative name(s)	Ginger-juice milk curd, ginger milk pudding, ginger milk
Place of origin	China
Region or state	Guangzhou
Details
Course served	Dessert
Type	Pastry
Main ingredient(s)	Ginger, milk, sugar

Ginger milk curd
Traditional Chinese	薑汁撞奶
Simplified Chinese	姜汁撞奶
Literal meaning	Ginger collides with milk
Transcriptions Standard Mandarin Hanyu Pinyin jiāng zhī zhuàng nǎi Yue: Cantonese Jyutping goeng1 zap1 zong6 naai5

Ginger milk curd, also known as ginger-juice milk curd, ginger milk pudding or simply ginger milk, is a Chinese hot dessert originated in Shawan town of Panyu District, Guangzhou in the Guangdong Province in southern China. The main ingredients are ginger, milk, and sugar. Water buffalo milk is used in the original recipe.

Method of preparation

First, cut a piece of old ginger into small pieces and grind the ginger to fine. Then, squeeze the juice out by pressing the ginger through a sieve. Put the juice into a bowl. Next, bring the milk to a boil and dissolve sugar in milk. Take off heat and allow it to cool a little. If you have a kitchen thermometer, place your kitchen thermometer into the milk. The optimum curdling temperature is 70°C. In the mean time, stir the ginger juice thoroughly. When milk temperature decreases to around 75-70°C, pour the milk quickly into the middle of the ginger juice. Wait for two to three minutes. The milk will then be curdled, and may be eaten with a spoon.

Underlying biochemical principle

Ginger contains the protease zingipain. When milk is added to ginger juice, this protease catalyses denaturation of the protein in the milk, changing it from a water-soluble form to a water-insoluble form, and leads to the formation of milk curd.

See also

• Douhua
• Junket (dessert)
• List of Chinese desserts
• List of desserts
• Food portal

External links

• Ginger milk curd photos